Nanas Yeast Dough Kuchen Recipes

NANA'S FASTNACHTS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
• In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
• Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
• Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
• Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

PEAR KüCHEN

Steps:

• Make dough:
• Stir together milk and 1 teaspoon granulated sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
• Add 1/4 cup flour, beating at medium speed until combined. Add whole egg, yolk, vanilla, salt, and remaining 1/3 cup sugar and beat until combined. Reduce speed to low and gradually mix in 1 1/4 cups remaining flour. Increase speed to medium and add butter, then continue beating, stopping and scraping down side of bowl once or twice, until dough is shiny and forms strands from paddle to bowl, about 3 minutes. (Dough will be very soft and sticky.)
• Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
• Roast Pears while dough rises:
• Put oven rack in middle position and preheat oven to 400°F.
• Peel pears, cut lengthwise into eighths, and core. Toss pears with melted butter and 2 tablespoons brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange in 1 layer.
• Roast pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes. Transfer pears to a plate with a slotted spatula. Stir bread crumbs into baking dish, scraping up all brown bits and butter, then transfer to a bowl. Stir hazelnuts, cinnamon, and remaining 2 tablespoons brown sugar into bread crumbs.
• Assemble and bake kuchen:
• Reduce oven temperature to 350°F.
• Transfer dough to springform pan and spread evenly with a rubber spatula to cover bottom.
• Sprinkle half of crumb mixture over dough, leaving a 1-inch border. Gently toss roasted pears with remaining crumb mixture and scatter pears over dough. Let rise, covered with plastic wrap, in a warm draft-free place, 30 minutes.
• Bake, uncovered, until firm to the touch and deep golden brown, about 40 minutes. Cool in pan on a rack, 20 minutes, then carefully remove side of pan. Cool to barely warm or room temperature.

PULL-APART KUCHEN

Steps:

• For the dough:
• In a small bowl, combine the water and yeast and stir to dissolve. Let stand for 10 minutes or until foamy.
• Place the yolks in the bowl of a stand mixer fitted with the paddle attachment. In a small saucepan, heat the butter and milk over medium-low heat until the butter has melted. With the mixer running on low speed, carefully pour the butter mixture into the yolks, and mix until combined. Let stand until just warm to the touch.
• With the mixer on low speed, add the salt, sugar, and yeast mixture, mixing until just combined. Stop the mixer and add 2 cups of the flour, then mix on low speed until just incorporated. There will still be some lumps. Add the remaining 2 cups flour and mix for 30 seconds. Increase the speed to medium and continue to mix until the dough is smooth, about 5 minutes; it will still be sticky.
• Lightly butter a large bowl. Using a plastic dough scraper, transfer the dough to the bowl. Turn to coat the dough with butter. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
• For the topping:
• Place the pecans, chocolate, and sugar in a food processor and pulse until the mixture has a sandy consistency.
• Set aside. Butter and sugar a 12-cup (l0-inch) Bundt pan.
• Pour the melted butter into a small bowl. Pull off small pieces of the dough, and roll into balls about the size of a golf ball. Roll in the butter, then in the nut and chocolate mixture to coat, and place in the prepared pan. Line the bottom of the pan and then stack more coated balls on top until all of the dough is used. Arrange the balls (and make smaller balls if necessary) so that the top layer is fairly even. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size. Reserve any remaining melted butter.
• Position a rack in the middle of the oven and preheat the oven to 350degreesF. Brush the top of the kuchen with any remaining melted butter. Bake for 45 to 50 minutes, or until the top is dark brown and a skewer inserted in the center comes out clean. The melted chocolate and sugar will be hot, so be careful.
• Let the kuchen stand for 3 to 5 minutes, then turn out onto a cooling rack and let cool for 15 minutes. Serve warm.

MY NANA'S YEAST ROLLS

Steps:

• dissolve yeast sugar and 1/2 cup water in small cup or bowl. let stand for 15 minutes
• cream shortening and sugar add salt and egg.
• add yeast mixture and 2 cups hot water.
• gradually add flour. once all incorporated knead on lightly floured surface for 10 minutes. let rise in warm place for 1 hour 30 minutes.
• punch down and form into rolls (I use 2 old roasting size pans) 4 rolls across 6 down.
• cover and let rise for 1 hour.
• bake for 10-15 minutes at 400 degrees.

NANA'S PIZZA DOUGH

Steps:

• Put the flour on a board (or table or counter), add the lard, salt, pepper, yeast and warm water; work well until you get a smooth dough.
• Place dough in a covered bowl (in a warm place) for about two hours or until doubled.
• Place the dough on a floured board and pound it lightly to deflate it.
• Cut dough in half, stretch each piece so it fits on the bottom of a lightly oiled 12-inch pie plate/pizza pan.
• Continue with your favorite pizza recipe for toppings and baking times/temperatures.

TRUE KUCHEN (CRUST, FRUIT AND CUSTARD VERSION)

Steps:

• Dough: Dissolve yeast in 1 cup of warm water. Sprinkle a little sugar on top of the mixture. Mix other liquid ingredients in another bowl, add sugar, salt, and a little of the flour. Mix together then add the yeast mixture. Mix well, add remaining flour in small amounts until dough reaches a soft smooth dough. It may be a little sticky which is ok. Cover and let raise until double, only 1 time. Roll out and put in pie pans. Let raise a little bit before adding the fruit and custard.
• Custard: heat 3 pints cream (use a large bowl) in the microwave oven for 9 minutes (Mine takes 60% power for this) In another bowl mix 6 eggs, 1 Cup sugar, 1 teaspoons vanilla, and 3 1/2 heaping tablespoons of cornstarch. Blend together. When cream is done mix this mixture into cream and heat another 9 minutes. Take out and whip until blended. Heat another 6 minutes. Take out and blend well. Custard is now ready to add to crust.
• Fruit needs to be cooked with a little sugar to sweeten before placing fruit on dough.
• Place fruit on dough, pour custard over top of that (don't overfill), sprinkle with cinnamon. Bake at 325 degrees for about 20-30 minutes until crust is golden brown and custard bubbles. Cool and enjoy!

NANA'S CRANBERRY KUCHEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
• Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
• Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.